advertisement
E-mail Page
Print Format
Google - Traducir esta página a español.
Google - Traduza esta página ao português.
 

  Back to Readers' Favorite Recipes Banana Muffins

Ingredients

1/2 cup (125 ml) margarine
1/2 cup (125 ml) brown sugar
1 tsp (5 ml) vanilla
2 eggs
1/4 cup (50 ml) sour cream
1 cup (250 ml) mashed bananas
3/4 cup (175 ml) brown rice flour
1/2 cup (125 ml) potato flour
1/4 cup (50 ml) low fat soy flour (I used tapioca flour)
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt

Directions

Preheat oven to 400F (200C). Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well. Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 mins.

Nutritional Information

Serving size: 1 muffin Gluten Free This recipe is Gluten Free
for people with celiac
Yield: 18 muffins
Exchanges: 1/2 starch, 1 fruit, 1 fat
Nutrition: 125.8 Calories, 17.4 g carb; 0.5 fibre; 2.5 g protein; 6.2 g fat

From Great Temptations: Recipes for People with Celiac Disease and Diabetes by Kathryn Manraj. Used by permission.

> Back to the Recipes Page



 
Not Helpful  1 2 3 4 5  Very Helpful                  E-mail Article E-mail Page     Printer Friendly format Print Format    
  Home Return to Top

Last Updated: Wednesday August 30, 2006 13:00:13
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.

US Flag This site is published by Children With Diabetes, Inc, which is responsible for its contents.
By using this site, you agree to our Terms of Use, Legal Notice, Privacy Policy, and Safe Harbor Policy.
© Children with Diabetes, Inc. 1995-2013. Comments and Feedback.